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Blackcurrant Syrup

Blackcurrant Syrup is a traditional British recipe for a syrup of blackcurrants and sugar flavoured with cloves and nutmeg that can be used as a cordial for drinks, a syrup for ice cream or as the base for soups and other dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Blackcurrant Syrup.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+6 weeks maturing)

Makes:

4 bottles

Rating:

Tags : Sauce RecipesSpice RecipesBritish Recipes

This is a classic cordial, the basis of many commercial blackcurrant cordials, though it's not often made these days. The key to making this recipe is to keep your utensils scrupulously clean and to bake them in the oven if possible. This removes any possibility of stray yeast getting into the cordial. Otherwise you will end-up with blackcurrant wine, rather than blackcurrant cordial!

Ingredients:

1.7kg blackcurrants, topped and tailed
2.5kg demerara sugar
12 cloves, lightly crushed and tied in a muslin bag
1/2 nutmeg, tied in the same muslin bag as the cloves

Method:

Add the bag of spices to a large glass bowl then add alternate layers of fruit and sugar until all the fruit and sugar have been added. Cover the bowl with clingfilm to ensure no air gets in and set aside in a cool place for six weeks.

At the end of this time strain the liquid and pour into sterilized screw-cap bottles. Secure the bottle lids very securely and store until needed. This can be added to wine to make alcoholic drinks or it can be diluted with water (either hot or cold), as needed.